Curry Chicken Fried Rice
Published May 8, 2024
Johnny Miller for The New York Times. Food Stylist: Vivian Lui.
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
¼ cup canola or another neutral-tasting oil
½ cup diced red onion
1 ½ tablespoons mild curry powder
Salt and pepper
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces (see Tip)
1 ½ cups frozen mixed vegetables (such as carrots, green beans, corn and peas)
2½ cups cooked rice, such as jasmine or basmati (preferably cold)
⅓ cup chopped fresh cilantro
Sliced scallions, for serving
Fried eggs (optional), for serving
Nutritional analysis per serving (3 to 4 servings)
11 grams carbs; 143 milligrams cholesterol; 331 calories; 11 grams monounsaturated fat; 5 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 4 grams fiber; 878 milligrams sodium; 26 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a nonstick pan on medium-high, heat oil then add red onion and cook, stirring occasionally, until translucent, 2 to 3 minutes.
- Step 2
Add the curry powder, 1 teaspoon salt and the chicken thighs. Cook, stirring occasionally, until chicken is cooked through with no signs of pink, 5 to 6 minutes. Add the frozen vegetables and 1 teaspoon pepper and cook, stirring, 1 minute.
- Step 3
Stir in the rice, making sure to flatten any clumps of rice to ensure the rice gets evenly covered with the oil and spices. Cook until the rice is heated through, about 4 minutes. Adjust for seasoning, then stir in the cilantro.
- Step 4
Serve hot, topped with scallions and fried eggs (if using).
Chicken breast can be subbed for the thighs, but since it’s leaner, you might want to slightly reduce its cook time to avoid overcooking it.
Private Notes
Comments
I've noticed that no matter when a recipe has been published (this one on May 9 and now it's only the 13th) it gets 4 stars. Have 14 people cooked this already? Is that a unanimous 4 stars? The previous comment hasn't even cooked it yet. I hope folks are waiting to rate until after they've legitimately given it a shot. Just sayin'.
Marinated chicken breast overnight in a little curry powder, onions, garlic, thyme, salt and black pepper. Used frozen corn/peas/carrots and fresh broccoli pieces. Whisked 2 eggs and added at the end. Delicious.
Delightful recipe base. I replaced chicken with drained, cubed firm tofu, changing nothing about the cooking process, and it came out great. I had peas, carrots, and green onions on hand so that was my veg. I added a dash of soy sauce in the last couple minutes of frying. At the end I found it needed a bit more acid to bring everything together - the cilantro and sliced scallions helped a lot to brighten it up, but a squeeze of lemon juice really brought out the curry flavor. Easy & forgiving.
This dish reminds me of Signapore Street Noodles, which is one of my favorite noodle dishes. I agree with commenter that add garlic and ginger. I sliced two cloves of garlic and a small knob of ginger (1/2 inch) and added it halfway through cooking the chicken. I also marinated the chicken in the curry powder, salt, and white pepper while I chopped veggies (I didnt have frozen on hand). I will definitely make this again and again and again with old rice!
This was absolutely wonderful! If you have cooked rice in the refrigerator then it's a one pot meal. The only thing that would have made it easier is to give quantities in weight rather than just cups and tablespoons. This made three or four servings. Will probably use a more spicy curry powder the next time that I make it.
We made this tonight, and I really hoped to love it, especially as it was listed 5 stars. I won't be making it again. I like curry, but this wasn't the best.